Shopping list

Ingredients

0 of 14 gathered

• 2 large bell peppers (one red, one yellow, if you can find)
• 1 poblano pepper or a third bell pepper (mine was orange)
• 3 15-ounce cans cannellini beans, drained and rinsed (or 1 pound dried, cooked)
• 4 ounces very thinly sliced soppressata, cut into very thin strips (optional)
• 6 tablespoons extra-virgin olive oil
• 4 tablespoons sherry vinegar
• 2 garlic cloves or 1 large, minced with a teaspoon or two of oregano
• 1 tablespoon freshly-squeezed lemon juice
• 1 teaspoon fine sea salt
• 1 tablespoon roughly chopped fresh rosemary (I skipped this)
• 1 tablespoon roughly chopped fresh oregano leaves (or 1 1/2 teaspoons dried oregano)
• Freshly ground black pepper or red pepper flakes
• 1/4 cup chopped fresh flat-leaf parsley
• 1 to 2 cups radicchio in 1/4-inch ribbons or torn into bite-size pieces